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+ servings

Chicken Shawarma

by

Derek Farwagi

No ratings yet
Prep Time 20 minutes
Cook Time 5 minutes
Course Dinner, Lunch, Main Course, Snack
Cuisine Mediterranean
Servings 2 people
Calories

Ingredients
  

Marinade

  • 2 large garlic cloves finely chopped
  • 1 tbsp sumac
  • 1 tsp ground coriander seeds
  • ½ tsp ground cardamon seeds
  • ½ tsp ground cumin
  • ½ tsp five spices
  • a pinch of cayenne pepper
  • 1 tsp salt
  • 2 tbsp olive oil

Chicken

  • 2 skinless, boneless chicken thighs
  • 1 a firm, medium sized tomato finely chopped
  • 2 tbsp coarsely chopped parsley
  • 1 large white flour pita bread or two small pitas

Condiments (optional)

  • ½ medium sized onion or large shallot sliced
  • ½ cup red wine vinegar

Instructions
 

  • Combine the marinade ingredients in a large ziplock bag or bowl.
  • Flatten the chicken thighs to an even inch thickness then slice thighs across the grain into 1/4 inch thick slices.
  • Add chicken to the marinade and mix well.
  • Marinate for as long as you can - overnight is preferable.
  • Make tahini sauce and set aside.
  • Finely chop the tomato and set aside.
  • Coarsely chop the parsley and set aside
  • Slice half the red onion, soak in half cup of red wine vinegar and set aside.
  • Soak onions in red wine vinegar and set aside.
  • Cut pitta bread along the circumference until you have two flat "disks".
  • Once marinated, sear chicken pieces on a medium high heat for about 5 minutes, stirring frequently.
  • To each "disk" add a layer of chopped tomato, marinated onions, a layer of parsley , a layer of chicken strips then lather everything with creamy tahini sauce then roll up.
  • Serve with a salad and pickled vegetables (optional).
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Keyword chicken